Healthy Pesto Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Pesto Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Pesto Gnocchi with Roasted Vegetables

Savor a vibrant and hearty dish featuring tender potato gnocchi lightly tossed in fresh basil pesto, perfectly accompanied by succulent grilled chicken and a medley of oven-roasted vegetables. This dish delivers a delightful balance of textures and flavors with a rich herbal aroma, making it a nourishing choice for any meal.

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NUTRITION

540kcal
Protein
40g
Fat
17.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 oz Chicken Breast (113g)

1 tbsp Fresh Pesto (16g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables (cherry tomatoes, zucchini slices, and red bell pepper strips) with 1 tsp olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes or until tender and lightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side, or until fully cooked. Once done, let it rest for a few minutes before slicing into bite-sized pieces.

  • 3

    Bring a large pot of salted water to a boil and add the potato gnocchi. Cook until the gnocchi float to the surface, about 2-3 minutes. Drain the gnocchi and return them to the pot.

  • 4

    Stir the fresh pesto into the warm gnocchi, ensuring they are evenly coated.

  • 5

    Combine the pesto gnocchi with the roasted vegetables and sliced chicken. Toss gently to mix all flavors together.

  • 6

    Serve warm and enjoy your balanced, flavorful meal.

Healthy Pesto Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Pesto Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Pesto Gnocchi with Roasted Vegetables

Savor a vibrant and hearty dish featuring tender potato gnocchi lightly tossed in fresh basil pesto, perfectly accompanied by succulent grilled chicken and a medley of oven-roasted vegetables. This dish delivers a delightful balance of textures and flavors with a rich herbal aroma, making it a nourishing choice for any meal.

NUTRITION

540kcal
Protein
40g
Fat
17.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

4 oz Chicken Breast (113g)

1 tbsp Fresh Pesto (16g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables (cherry tomatoes, zucchini slices, and red bell pepper strips) with 1 tsp olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes or until tender and lightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side, or until fully cooked. Once done, let it rest for a few minutes before slicing into bite-sized pieces.

  • 3

    Bring a large pot of salted water to a boil and add the potato gnocchi. Cook until the gnocchi float to the surface, about 2-3 minutes. Drain the gnocchi and return them to the pot.

  • 4

    Stir the fresh pesto into the warm gnocchi, ensuring they are evenly coated.

  • 5

    Combine the pesto gnocchi with the roasted vegetables and sliced chicken. Toss gently to mix all flavors together.

  • 6

    Serve warm and enjoy your balanced, flavorful meal.